| Amount | Measure | Ingredients | Preparation |
| 9 | cups | rotini pasta | uncooked |
| 1 | cup | celery with leaves | chopped |
| 1 | pound | fresh vegetables, such as mushroom, peas, broccoli, or mixed |
chopped or sliced |
| 1 | cup | onion | chopped |
| 3/4 | cup | butter | |
| 1 | cup | flour | |
| 5 | tablespoons | chicken soup base or bouillon granules |
|
| 1 | gallon | milk | |
| 2 | tablespoons | dried parsley flakes | |
| 2 | teaspoons | white pepper | |
| 1 | tablespoon | dry mustard | |
| 1-3/4 7 |
pounds cups |
cheddar cheese | grated |
| 6 | Pounds | cooked chicken or turkey may sub grilled tofu slices |
cubed |
| 3 | Cups | bread crumbs | buttered |
| 4-1/2 | Ounces | cheddar cheese | sliced |
In 10 quart pot or 6-inch steam table pan, cook pasta
and drain (may be cooked one day ahead).
In a large kettle, over medium-high heat, saute onion,
celery and vegetables in butter until just tender. Whip in
flour and soup base. Stir in milk, parsley, pepper, mustard.
Stir until mixture thickens. Add cheese and stir until
cheese is melted.
Add turkey and pasta; cook and stir until heated
throughout. Place mixture in 2 buttered 2x12x20-inch steam
table pans or 3 or 4 9×13 buttered casseroles (3 makes
thicker, 4 makes thinner layers). Sprinkle bread crumbs over
top and add cheese slices.
Bake at 350 degrees Fahrenheit for 15-30 minutes or
until bread crumbs are slightly browned and cheese is
melted. Increase cooking time if using thicker layers or
cold pasta.
Yields 24 6-ounce portions.
Nutritional Information (per serving)
| Calories | 580 |
| Protein | 55 grams |
| Fat (41%) | 24 grams |
| Carbohydrate | 21 grams |
| Sodium | 600 mg |
| Cholesterol | 146 mg |